Gluten Free Pineapple Coconut Muffins
½ cup coconut flour
4 ½ Tablespoons of coconut oil, plus a little extra to grease the muffin pan
4 Tablespoons of Coconut Milk
½ teaspoon of apple cider vinegar
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon sea salt
2 tablespoons of honey
1 cup fresh pineapple
½ cup unsweetened shredded coconut divided ( 1/4 cup in recipe, ¼ sprinkled on top)
Preheat oven to 400 degrees
Combine in order all but the last ¼ cup coconut and fold gently until completely incorporated.
Spoon into the greased muffin tin or use papers. Sprinkle remaining coconut over the muffins and bake at 400 degrees for 10-15 minutes or until lightly brown on the side.
Tip: If you are in a colder environment coconut oil can be heated a bit to be softer and will incorporate into the recipe.